A study of menu planning ability on a dietitian training course (Part 3)

―Current challenges and future issues of student planned menus―

Abstract

　To identify current challenges and to review the educational curriculum for improving menu planning ability of students, we analyzed 459 menus submitted as part of menu planning assignments for both “Food Service Management Practice I” (mid-July 2012) and “Food Service Management Practice II” (mid-January 2013) classes, by 157 female first-year students from a dietitian training course. The analysis focused on nutrient content and weight by food group.

　The mean caloric content was very close to the target nutrient content, almost exactly the adequate value, and 83.0% of the menus were within ±10% of the target nutrient content. The mean calcium content was higher than the target nutrient content, and 13.1% of the menus were 50% above the target nutrient content for calcium. The mean iron content was higher than the target nutrient content, and 27.7% of the menus were 50% above the target nutrient content for iron. The mean dietary fiber content was higher than the target nutrient content, and 11.1% of menus were 50% above the target nutrient content for dietary fiber. Thirty percent of menus were within ±10% of the target nutrient content for a sodium chloride equivalent, and 70% of menus were not tailored to meet the target nutrient content.

　Menus that were 50% above the target nutrient content for calcium, iron, and dietary fiber, exceeded the proper amount of food required to prepare one serving. Food items that elevated calcium content were “sesame seeds”, “dried hijiki algae” and “dried pre-cut wakame seaweed. Food items that elevated iron content were “dried hijiki algae”, “spinach” and “Japanese littleneck clam”. Food items that elevated dietary fiber were “dried hijiki algae”, “dried shiitake mushrooms” and “dried pre-cut wakame seaweed”.

　This study highlighted the need to raise awareness of the following issues in order to improve menu planning ability: i) an adequate serving size per person; ii) weight per food item; iii) different types of food items rich in calcium, iron and dietary fiber; iv) weight of dried and powdered food items; v) rehydration ratio of dried food; and vi) proper seasoning proportion for a dish.